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Blueberry Upside-Down Cake

Source of Recipe


Source: Secrets of Fat-Free Baking






List of Ingredients



• 2 tablespoons frozen apple or orange juice concentrate, thawed
  
• 1/4 cup brown sugar
  
• 1 1/4 cups fresh or frozen blueberries
  
• 1 1/4 cups unbleached flour
  
• 1/3 cup oat flour
  
• 1 1/2 teaspoons baking powder
  
• 1/2 cup sugar
  
• 2/3 cup skim milk
  
• 1/3 cup honey
  
• 2 egg whites
  
• 1 teaspoon vanilla extract
  






Instructions



1. Coat an 8-inch square pan with nonstick cooking spray. Evenly spread the juice concentrate on the bottom of the pan, and sprinkle with the brown sugar. Arrange the blueberries over the brown sugar.
   
   
2. Combine the flours, baking powder, and sugar, and stir to mix well. Add the remaining ingredients, and stir to mix well.
   
   
3. Pour the batter over the blueberries, spreading evenly. Bake at 350 degrees for 35 to 45 minutes, or just until a wooden toothpick inserted in the center comes out clean.
   
   
4. Cool cake at room temperature for 10 minutes. Loosen the sides of the cake by running a sharp knife along the edges, and invert onto a serving platter. Serve warm or at room temperature, topping each piece with vanilla ice milk, if desired.
   
   
5. Servings: 9